A large eggplant is hollowed out, and it's flesh is mixed with Italian sausage, garlic, bread crumbs and Parmesan cheese. The filling is then stuffed back into the shells, topped with Parmesan cheese, and baked. Great as a main course but you can buy the
INGREDIENTS (for 4 servings):
- 1 eggplant, halved lengthwise
- salt and pepper to taste
- 1/2 cup olive oil, divided
- 1 pound sweet Italian sausage, casings removed
- 2 cloves garlic, chopped
- 2 tablespoons chopped fresh parsley
- 1/2 cup white wine
- 2 cups Italian seasoned bread crumbs
- 1/2 cup grated Parmesan cheese, divided
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.